Sunchoke and Bacon Hash

Total Time
40 min
20 min
20 min
This quirky Native American sunflower tuber looks like a misshapen stub of ginger, and has a mild, nutty taste reminiscent of artichokes.

sunchokes jerusalem artichoke(s)

1 pound(s), unpeeled, cut in 1/2-inch-thick slices

olive oil

4 tsp, divided

uncooked Canadian bacon

6 oz, diced

uncooked scallion(s)

½ cup(s), chopped


1 cup(s), roughly torn

minced garlic

1 Tbsp

kosher salt

½ tsp

black pepper

¼ tsp

Dijon mustard

2½ tsp


  1. Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.
  2. Heat 2 tsp oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 2 tsp oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.
  3. Serving size: about 1 cup.

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